The recipe for this cardamom-accented bittersweet prosecco drink comes from bartender Paul McGee of RPM Italian restaurant in Chicago; it first appeared in the iPad edition of our December 2013 issue with the article Bubblicious.
- 1 oz. Aperol
- 1 oz. Cardamaro
- 4 oz. prosecco
- 1 strip orange zest (1″)
- Pour Aperol and Cardamaro into a highball glass filled with ice; stir to combine; top with prosecco. Twist orange zest over top of drink, rub it along the rim of glass, then add to drink.